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The Ultimate Mexican Hot Chocolate

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

 
Last summer, I ran across this recipe for The Ultimate Mexican Hot Chocolate from member Sharon and filed it away in my Tasty Kitchen recipe box waiting for cooler, hot chocolate weather. Anything with “ultimate” and “chocolate” in the title is a must-do on my list. I like me some chocolate, man. At first glance, I thought this recipe was a hot chocolate for sipping, but this hot chocolate, with subtle hints of cinnamon and chili, is a thicker consistency and meant for dipping, not sipping. But you can bet I thought about sipping it. Pretty darn good, y’all.

Sharon shares on her site, Cheesy Pennies, how this dipping chocolate is the perfect companion for churros. I’m on a brief hiatus from the churros and the doughnuts or anything resembling the such right now, so I chose strawberries for dipping. Plus, strawberries and chocolate? Yeah. A no-brainer. But, if you and churros are still friends, get yourself some and get to dipping right away.

Let me show you how easy the road to the Ultimate Mexican Hot Chocolate is.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

You’ll need a few things: milk, masa harina, Mexican chocolate (or semi-sweet chocolate chips—see note on full recipe below), cinnamon stick, salt ancho chili powder (optional), and vanilla.

As Sharon explains in the full recipe listed below, both the masa harina and Mexican chocolate can be found in Latin markets or in well-stocked supermarkets.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

Begin by heating the milk in a saucepan over medium heat until small bubbles begin to appear around the edges.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

While the milk was warming, I chopped the chocolate. Mexican chocolate has a little cinnamon added, and, depending on the brand, possibly a chili powder of some kind. I found some at my local grocer. Latin markets should have a selection of this chocolate, too.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

Once the milk is warmed, add in the masa harina and chopped chocolate.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

Whisk until combined, and chocolate is melted.

Bring to a boil over medium-high heat, then reduce to a simmer. I watched carefully at this point, stirring occasionally to avoid scalding. The mixture will begin thickening up as it simmers.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

Next, add the stick of cinnamon, as well as a pinch of salt and ancho chili powder. My pinches were kinda biggish (probably about 1/16 teaspoon). Whisk again to combine.

Simmer for about 5 minutes. The mixture should be thickening up quite nicely at this point.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

Once thickened, remove from heat, then stir in the vanilla. The recipe calls for a dash of vanilla. I’m sure I added at least a teaspoon.

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

At this point I was ready to forget all about the strawberries and just eat it from the spatula. Such a wonderful aroma!

Serve the chocolate with churros, doughnuts, strawberries, bananas, pound cake, graham crackers, pretzels, apples, or whatever you think goes well with chocolate.

(Shhh … don’t tell, but I tried it with a corn chip. I did. And it was a good thing.)

 
 
 
Tasty Kitchen Blog: The Ultimate Mexican Hot Chocolate. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Sharon of Cheesy Pennies.

Many thanks to Sharon from Cheesy Pennies for sharing this dipping (or decadent sipping) chocolate with us. I’m thinking this will be making a reappearance around here real soon—especially when my churro/doughnut hiatus is over.

 
 

Printable Recipe

The Ultimate Mexican Hot Chocolate

See the full recipe post on Cheesy Pennies’s site!
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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 2

2

Description

Thick, rich, and oh so indulgent, this is a warm and wonderful way to end a meal: a hint of cinnamon, a pinch of pepper, and chocolate! An insanely good dip or a sinfully good sip—you decide!

Ingredients

  • 1 cup Whole Milk
  • 1 teaspoon Masa Harina
  • 3 ounces, weight Mexican Chocolate, Chopped Or Semi-sweet Chocolate Chips (See Note)
  • 1 stick Cinnamon Or 1/2 Teaspoon Ground Cinnamon
  • Pinch Of Salt
  • Pinch Of Ancho Chili Powder (optional)
  • Dash Of Vanilla

Preparation Instructions

In a medium saucepan, heat milk over medium heat until small bubbles appear around the edges. Stir in masa harina and chocolate, and whisk to combine until chocolate is melted. Allow to come to a boil, then lower the heat to simmer, add the cinnamon sticks/cinnamon, salt, and chili powder, and whisk again. Simmer for 5 minutes, until nicely thickened. Remove from heat, stir in vanilla, and serve immediately.

Notes:
Masa harina is corn flour, used to make tamales. Mexican chocolate has a little cinnamon flavor in it already. Both of these ingredients can be found in Latin markets or in some well-stocked supermarkets.

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

8 Comments

Comments are closed for this recipe.

Michelle on 5.1.2013

Will this dip separate if you leave it out on a potluck table? I need a cool recipe for a pot luck cinco de mayo party and would like to make this but it has to hold up for a couple hours….

Wenderly on 1.22.2013

YUM. I want to dive in! And it’s healthy right? Anything + fruit is healthy in my book!

Jayne on 1.19.2013

Lady, I just had a cup of hot chocolate and i thought that was pretty good. Now you’re making me second guess myself. Good fondue dipping sauce. Banana or chips would be great with this.

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Cheesy Pennies on 1.18.2013

Amy, I am so glad you saved and liked the recipe, and I’m thrilled to find it on the TK blog! Thank you! Ginny, I haven’t tried it with regular flour, but I’m worried it might make the drink taste a little odd. I recommend trying to find the masa flour if you can. Enjoy, everyone!

John on 1.18.2013

If you like the thickness of this recipe, you would probably like a full blown Champurrado, which is a traditional Mexican chocalate/masa drink.

http://en.wikipedia.org/wiki/Champurrado
http://mexicanfood.about.com/od/bebidasdrinks/r/champurrado.htm